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Scrambled Eggs with Ham and Cheese

The perfect breakfast — fast, tasty, and filling! Scrambled eggs with ham and cheese are about the best thing you can put on the morning table. Soft, creamy eggs studded with savory, browned bits of ham and melty, stringy cheese will win over any food lover. And it's so simple to make that even a kid could pull it off.

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Scrambled eggs with ham and cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 14 g
Fats 58 % 21 g
Carbohydrates 3 % 1 g
202 kcal
GI: 100 / 0 / 0
  • Eggs cooked one way or another are the most popular breakfast the world over. Scrambled eggs with ham and cheese take very little time or effort, and a few simple tricks will keep them from drying out or scorching — so you can refine your technique each time you make them. It's best to cook these eggs in butter. For classic sunny-side-up eggs, people often reach for vegetable oil so the egg won't stick and stays neat, but for a soft scramble you can skip that and go for the wonderful flavor and aroma of melted butter. Grate the cheese on the coarse side of a box grater ahead of time. In a heavy-bottomed nonstick skillet, melt the butter — keep the heat moderate so it doesn't burn. Crack the eggs into a deep bowl, add a little salt and ground pepper, and beat with a fork or whisk. No need for a mixer; the airy texture collapses during cooking anyway, so there's no sense wasting time whipping or washing extra dishes. Add your favorite spices if you like, but it's not necessary — the flavor is great without them. Cut the ham into small cubes, add it to the beaten eggs, and stir. By now the butter has melted and is bubbling gently. Pour the egg mixture into the skillet. Cook over medium heat only, or the eggs may scorch and won't be soft and tender. Once the edges start to set and firm up, begin folding the mixture with a spatula, working from the edges toward the center. Add the cheese and keep stirring until the eggs are done. Serve right away. If they happen to cool down on the plate, you can reheat them in the microwave: cover the plate with a damp paper towel and heat in 20-second bursts, stirring in between. Finish the dish with finely chopped green onion. Serve with slices of fresh bread and some fresh vegetables — or any other sides you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Ham - 270  kcal/100g
  • Beef ham - 133  kcal/100g
  • Boiled ham - 282  kcal/100g
  • Raw ham - 270  kcal/100g
  • Ham sausage - 242  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Mozzarella - 280  kcal/100g
  • Cheddar cheese - 392  kcal/100g

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